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It is fall (technically it is the beginning of winter) and before you go and start a bad habit of drinking Pumpkin Spice Lattes, read the information below... 

https://draxe.com/pumpkin-spiced-latte-ingredient/

Before you start this recipe you will need to order roasted herbal root powders.  Information below.  

Also, I do not support Teeccino, because they add artificial coffee flavor 

Please Use Organic Ingredients, Thank You! 

Pre-made Mix: 

Perfect Harmony Caffeine Alternative 

https://www.amazon.com/Perfect-Harmony-Caffeine-Alternative-Substitute/dp/B00J3ZTTYG/ref=pd_sim_325_3?_encoding=UTF8&pd_rd_i=B00J3ZTTYG&pd_rd_r=HZVQZBW84H3FFRFP0B3J&pd_rd_w=IY3CU&pd_rd_wg=bDWVA&psc=1&refRID=HZVQZBW84H3FFRFP0B3J

World Wide Botanicals

https://www.amazon.com/Organic-French-Chicory-All-Purpose-Caffeine/dp/B076BZZC6M/ref=sr_1_cc_5_a_it?s=aps&ie=UTF8&qid=1509816038&sr=1-5-catcorr&keywords=organic+roasted+chicory+root

Make your own mixture

1 part roasted dandelion root powder

1 part roasted chicory root powder

Mix, put in a jar and label

1 to 2 teaspoons per cup for a lite taste

1 to 2 tablespoons per cup  for a bitter taste

Roasted Dandelion Root Powder

https://www.mountainroseherbs.com/products/dandelion-root-roasted-powder/profile

Roasted Chicory Root Powder  

https://www.mountainroseherbs.com/products/chicory-root-powder-roasted/profile

Or make a 1 cup decoction of Herbal Roasted Roots: 

Roasted Herbal Root Coffee:  This is not a powder it needs to be decocted

https://www.mountainroseherbs.com/products/herbal-coffee/profile

Make Your Own Pumpkin Spice

3 tablespoons ground cinnamon

2 teaspoons ground ginger

2 teaspoons ground nutmeg 

1½ teaspoons ground allspice

1½ teaspoons ground cloves

½ teaspoon ground cardamom 

Order Pumpkin Spice: 

https://www.mountainroseherbs.com/products/pumpkin-pie-spice/profile

Pumpkin Spice Roasted Herbal Root Latte

. 

1 cup of canned Lite Coconut Milk 

1/2 cup filtered water or 1/2 cup of  strained roasted decocted roots

If you do the decocted roots you don't need to use the herbal powders

2 Tablespoons cooked pumpkin

1 Tablespoon of real maple syrup or honey (little more or less)

1/2 tsp Pumpkin pie spice 

¼ tsp real vanilla extract

Add the above ingredients to sauce pan,  stirring occasionally and gently heat until hot

Now add your herbal roasted root mixture

1 Teaspoon of roasted chicory root powder

1 Teaspoon of roasted dandelion root powder (see above information)

OR

2 Teaspoons of herbal roasted root powder (see above information)

If you would like it to taste more bitter like coffee,  add more of the roasted root powders.  

Enjoy 

For those of you who would like to explore more uses of chicory, try the recipe below.

Chicory Cacao Mocha

https://blog.mountainroseherbs.com/make-roasted-chicory-coffee-recipe

Recipe from the Country Cookbook, 1937

POSSUM

 Possum and woodchuck should ha e the glands or kernels taken out from under the forelegs and the small of the back.  many people also remove some of the layer of fat that lies under the skin.  If the animal is to be baked a favorite stuffing is equal parts of boiled chestnuts, apple sauce, and breadcrumbs.  The best possum we ever ate was left unstuffed, but its outside was stuck full os sassafras twigs until it looked like a porcupine.  An Ozarks woodsman roasted it for us before an open fire, in sight of its skin which eh had tacked up on the wall to dry.  There is an old recipe from teh deep South, however, which is the classic.  "Place an ax handle across the possum's neck, hold the tail and pull until the neck is broken.  Meanwhile have ready a pot of boiling oak lye, made of a quart of oak ashes and a gallon of water.  As soon as the neck is broken, put the possum in this, for a minute; take out and scrape clean, open down the breast, remove entrails, and wash thoroughly.  Hang in a cool place.  Rub inside and out with salt and black or red pepper; place in a roasting pan, with a teacup of boiling water, one of vinegar, a tablespoon of butter and a half dozen or more small peeled potatoes (sweets, of course).  Baste the meat frequently.  When tender remove to a dish and garnish with potatoes and parsley." 

Porcupine

Toss into fire and leave it there until quills burn off, wipe clean, split skin down the stomach and take it off, chopping off the ends of the legs; empty and season lightly, for the flavor is delicate.  Stew or roast, whole or cup up.  The skin is considered the best part if the beast be first salted, peppered,, and marinated for a day and then broiled.  

COOKING IN THE ASHES 

The simplest way of cooking in the world, coming down from the earliest use of fire by the human race, is that done without benefit of any implement; but just by the heat itself.  And it is a mighty handy method for the sportsman in camp, for he can bury his Irish potatoes or sweets deep in the ashes of an old fire that has well heated the earth and they will be ready when he comes back with the fish or game that is to go with them.  

Chestnuts, onions, acorn squash, and apples keep good company with the potatoes.  A small cross should be cut in each chestnut shell at the stem end so the nuts will not explode when heat expands them, and also to facilitate shelling; but the skins of onions, squash and apples should be unbroken.  

Both sweet and field corn are at their best roasted in this manner-- just pull off a few of the outer husks, be sure to take the corn out of the ashes as soon as it is done, and you will have th real roasting ears our forefathers gnawed so lustily. 

Bananas follow an old tropical tradition when baked thus in their skins.  They cook in short order, and after the ashes are dusted off they-re just slit open crack so the flesh can be sprinkled well with sugar and cinnamon and dug out with a spoon without letting the contents get cold, for only a cold potato tastes as soggy as a cold cooked banana.  

ROASTED EGGS IN ASHES 

Roasting is a hearty pioneer hearthside method of cooking eggs, probably  brought by the Dutch to these shores.  You need two iron frying pans for this, and first heat them both.  Then partly fill one of them with hot ashes, being careful not to include any glowing coals.  Place the eggs on these ashes leaving plenty of space between them.  Cover with more hot ashes and then with the other frying pan.  The eggs should be done in ten minutes.  Eat hot with butter, salt and pepper, while munching crisp toast.   Duck eggs are especially good baked in the ashes and of course turkey eggs would be swell. 

After reading through just a couple of these recipes can you see why it would be important for you to put away?  It would be a big bag of salt and have some cast iron pans for emergency storage.    A cast Iron dutch oven would also be important to add to that storage.   

Do you know why you would need lots of salt?  Post your comment below 

This Weeks Goodies

Collard greens, wild greens mix, arugula, mustard greens (two types), kale, nettle,mixed lettuce, cabbage, brassica  mix, comfrey, celery, garlic scallions, dill, apple-mint, lemon verbena, stevia, salad burnet,   and basil 

Wild Mix:  Plantain, dandelion, lambs quarters (wild spinach)  and yellow dock.  Use in stir fry, lasagna, casseroles, frittata, omelettes etc.. 

Information for Lambs Quarters: http://www.motherearthnews.com/real-food/edible-wild-foods-zmrz13fmzhun.aspx#axzz2Wz83KBnq

Wild Food Of The Week To Look For:  Lambs Quarters, picture below

Tea Mix:  Lemon Verbena and Rose Petals

http://mcminnvillehealthdefense.ning.com/profiles/blogs/lemon-verbena-and-rose-petal-tea?xg_source=activity

What is Salad Burnet?: 

Salad burnet is a member of the rose (Rosaceae) family. The plant is an attractive perennial grown for both its edible leaves and its medicinal properties. Medicinally, it was once used against the Plague and to control hemorrhaging, but today it is mostly know, medicinally, for its astringent properties. Use whenever you want to add a cool, cucumber flavor. Leaves can be tossed into salads or used on sandwiches. They make a nice addition to cold drinks, like lemonade and wine spritzers. Use salad burnet to flavor dips and vinegars. Toss leaves into soups, eggs and other hot dishes at the last minute.

Brassica Mix: 

You can use it as a stir fry or try this yummy recipe:  Simple and Quick

Roasted Brassica's

Use any leaves:  Cauliflower, Broccoli, Kale or any green:

Organic Tamari, 

Onion Scallions or one red onion chopped

Four cloves of garlic.  More or less 

Sesame Oil or Olive Oil 

Pepper to taste

9 x 11 glass baking dish

What To Do:

1. Pre-heat the oven at 350
2. Wash  and cut into bite-size pieces, a
3. Smash a few cloves of garlic and chop them coarsely. Chop some scallions or red onion.   The whole scallion, not just the white part.  
4. Toss the garlic, onions, and brassica mix with a generous splash of soy sauce and oil in a roasting pan. Sprinkle with salt and pepper.   Just filled it up with the leaves, cauliflower and broccoli.  If you have to much make another batch.)
5. Place the uncovered roasting pan in the oven for about 20 minutes, or until the green leaves are crisp and both the florets and the thicker stalks are tender and can be pierced easily with a fork.  

This recipe is amazing.  Don’t worry if you overcook the leaves they can get crispy.

Celery Tops, Flowers and Leaves: 

Dahl

2 cups yellow split peas

2 onions chopped or 2 leeks 

1/2 cup cilantro or  more  chopped

2 gloves garlic minced or 3 garlic scallions chopped. Garlic can always be adjusted to more or less

2 to 3 tsps. Curry powder

Sea salt

 2 cups celery tops, flowers and leaves chopped or  minced 

Cook 2 cups of yellow split peas in 6 cups of water with 1 tsp. sea salt and celery tops,flowers and leaves.  

Cook until tender and creamy

Saute onions and garlic until tender then add cilantro

Add sauteed mixture to yellow split peas 

Add Curry  powder and mix well 

Serve over rice, potatoes or enjoy it with some home bake bread or tortillas 

Taking the bitter out of the green

Mustard Greens and Organic Turkey Bacon (Organic turkey /  chicken sausage)

Bag of Mustard Greens or more

2 cups organic chicken stock or veggie stock

1/2 cup organic white or red wine

1 cup water

1 large onion sliced

4-6 chopped cloves garlic

3 small chopped shallots

1/2 pound organic turkey bacon chopped or sausage

1/4 cup olive oil

sea salt

pepper

Heat large pan and add olive oil.

2. Sauté turkey bacon, onions, garlic and shallots in pan. Stir Occasionally.

3. Separate and rinse mustard greens under water

4. Roll 2-3 leaves together. Slice into thin strips.

5. Add mustard greens to sauteed ingredients in pan.

6. Pour in white/red wine, chicken/veggie stock and water.

7. Cover pan and let cook for 30 minutes on medium heat.

8. Stir every few minutes.

9. Taste to confirm the tenderness you prefer.

10. Add salt and pepper to taste